Mary Berry Cooks the Perfect
These tartlets are easy to make with filo pastry – there’s no rolling out, and its crisp texture makes a great contrast to the soft, creamy filling. You can prepare the tin and filling ahead.
- PixieFey added Caramelized Red Onion And Rocket Tartlets to Recipes To Try 11 Jul 21:16
- Suzi T. favorited Caramelized Red Onion And Rocket Tartlets 08 Nov 01:48
- prusakcornell favorited Caramelized Red Onion And Rocket Tartlets 03 Nov 20:24
- MAY M. favorited Caramelized Red Onion And Rocket Tartlets 03 Nov 19:03
- Alecia B. favorited Caramelized Red Onion And Rocket Tartlets 27 Oct 05:17
- DK Books published her project Caramelized Red Onion And Rocket Tartlets 21 Aug 18:35
You Will Need
Remove the onion, drain on kitchen paper, and set aside to cool. Preheat the oven to 190oC (fan 170oC/375oF/Gas 5).
Caramelize the onion
1. Peel the onion. Using a sharp chef’s knife, quarter the onion lengthways. Cut the hard root from the base, then slice down each quarter lengthways into thin slices. This will give small, delicate pieces that are suited to the scale of the tartlet cases.
2. It’s important to fry the onion in a mixture of butter and oil. The butter adds flavour and the oil helps to stop the butter from over- browning during the long cooking time needed to caramelize the onion. Fry the onion very slowly to bring out its sweetness. Stir occasionally to prevent it from burning, but not too often as you want it to start browning where it’s in contact with the pan.
3. As the onion starts to turn brown and gets a bit sticky, stir so it doesn’t burn and to bring the paler bits of onion to the bottom of the pan so they can also get brown. Scrape up the browned bits at the bottom of the pan using a spatula.
4. When the onion is done, it should be well reduced and evenly caramelized to a rich deep brown colour. Its flavour will become sweeter and more intense during the cooking process. Remove it using a slotted spoon and drain on kitchen paper.
Scrunch up the pastry edges to add a bit of height.
Make crispy filo cases
1. Stack the filo pastry sheets on a board and cut out the 16 squares, each 11 x 11cm (41⁄2 x 41⁄2in), using a sharp knife in order to prevent the pastry from tearing as you cut. Filo pastry dries out extremely quickly and becomes very brittle, so keep the filo covered with a damp tea towel or cling film until you start lining the tins, which you should do as soon as possible.
2. For each case, brush one square of filo with butter and lay it in a hole in the buttered tin; the edges of the pastry square should extend over the rim. Sprinkle with thyme. Repeat for the three remaining squares of filo, laying each at an angle to the previous ones so they overlap, and buttering and sprinkling thyme over each layer. Layering the filo like this strengthens the pastry cases.
3. To add a bit of height and interest to the pastry cases, ruffle up the edges. Use your thumb and forefinger to bring up the sides so they’re upright, then turn over the edges in small, soft folds, keeping the sides raised to maintain height. A bit of irregularity with the folds is fine and adds character to the cases.
Buying and using filo pastry
This paper-thin pastry is not easy to make, but it’s widely available in packets containing a number of ready-made sheets. Sizes of filo sheets can vary according to the manufacturer, so for this recipe you may need more than the number of sheets specified to be able to cut out enough squares. Careful handling is important. The sheets are extremely thin, so try not to split or tear them, as it may allow the filling to leak. If the pastry does tear, patch it up with another piece of buttered filo.
In a small bowl, beat the egg, then stir in the cream and some salt and pepper. Roughly chop the rocket, setting aside just a few leaves for garnish. In a separate bowl, combine the two cheeses.
Carefully spoon the onion into the pastry cases. Scatter over half the cheese and the chopped rocket. Pour in the egg mixture, then top with the rest of the cheese.